PROVEN is my clinically informed, long-fermented, botanical, high-fibre bread (aka Big Poops Bread). It’s designed around a simple question: if we evolved alongside bread, why does one loaf nourish while another inflames? The difference lies in how we grow, mill, ferment and eat it — and how your body, genes and gut microbiome respond.
Learn what PROVEN is and how to use it within a structured reset: A 12-week Gut Reset Course – with Proven Bread™ delivered to your door.
QUESTIONS THAT LEAD YOU TO PROVEN
- How does long fermentation change the structure of gluten and gliadin, and why might that improve tolerance?
- Which kinds of fibre and polyphenols most effectively feed the gut microbiome — and how does PROVEN build this in by design?
- What is the glycaemic index (GI) of the breads you eat, and how do fermentation, flour diversity and botanical ingredients influence post-prandial response?
- How does the gut–brain axis — including gut-derived serotonin — shape digestion, mood and the way bread makes you feel?
- Could nutrigenetics inform your bread choice? Start with the MTHFR gene and folate handling — and ask how fermentation and botanical diversity can support this.
- What counts as a prebiotic in bread, and where do prebiotics in bread come from in practice? What about phytic acid and tolerated FODMAP load?
These are the questions PROVEN is built to answer: a slow-fermented, diverse, botanically rich bread developed to work with physiology rather than against it. For practitioners and home bakers alike, PROVEN provides both the bread and a framework to evaluate how bread affects you.
LEARN WITH PROVEN
Use the loaf in context, with lessons and practical tools: A 12-week Gut Reset Course – with Proven Bread™ delivered to your door.
With warmest regards,
Dr Vanessa Kimbell
Founder, The Sourdough School
Creator of the BALM Protocol & PROVEN Bread
Bread, Tuscany & The last Few Places This September
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